Chicken & leek pies

Chicken & leek pies

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 40 mins

Skill level



Serves 2

Comfort food doesn't have to mean calories, this superhealthy pie uses filo pastry to keep it low in saturated fat

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving



  • 1 large sweet potato, cut into chunky chips
  • 4 tsp olive oil
  • 2 chicken breasts, chopped into bite-size chunks
  • 1 leek, finely sliced
  • 1 carrot, chopped
  • 225ml low-sodium chicken stock
  • 2 tsp wholegrain mustard
  • 85g light soft cheese
  • 2 tbsp chopped tarragon leaves
  • 2 sheets filo pastry

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  1. Heat oven to 200C/180C fan/gas 6. In a roasting tray toss the sweet potatoes with 2 tsp of the oil and some seasoning. Cook for 30-40 mins, until golden and crisp. Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.
  2. Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.

Recipe from Good Food magazine, October 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
kitten1's picture

What soft cheese did you use?

libby0's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very delicious, we have it nearly every week. I make extra and freeze them. My children didn't like the filo top (can't think why) so i made a topping of bread crumbs and greated cheese. I also add mushrooms to make the chicken go further. I use dried tarrogen (just a teaspoon)

chanderson's picture

Have made this a couple of times now and have adapted a vegetarian version too! So easy to make and really delicious!!

sproutsmexicane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this last week, pretty easy to put together, and absolutely delicious! Will definitely be making again

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this as one larger pie. I just lay the filo across the filling. Really enjoyed it.

kitphisto's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for the first time last night for my husband and parents. A really easy recipe and looked and tasted great! I added some peas in for added veg. I think this will become one of my staple dishes.

lesleylove's picture

Made this last night using left over roast chicken. No carrots left so put in some mushrooms. Didn't want pastry so did a potato rosti topping. But the chicken filling was gorgeous. Will definitely make again!!!!

andycrofts's picture

(Haven't tried this yet, but---)
One thing to watch with Filo made like this that the peaks can be razor-sharp. Made Spinach and feta parcels in filo once, and my father-in-law cut his lip on one. Might be worth breaking off the sharp bits before serving.

october35's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These worked like a charm and tasted great! Easy to pull together but look like you've gone to lots of trouble.

Will definitely be making these again.